Black Bottom Bliss Decadent Chocolate Cupcakes with Cream Cheese Hearts
Recipe Introduction: Black Bottom Cupcakes, Sorted!
Ever wondered what retro cupcake recipes taste like? Well, let me introduce you to these delightful black bottom cupcakes ! Honestly, they are a crowd pleaser.
They offer a rich chocolate base perfectly balanced with a tangy cream cheese swirl.
What's the Deal With Black Bottom Cupcakes ?
These aren't just any old chocolate cupcakes. Black bottom cupcakes are originally 1930s cupcake recipe . They're basically mini chocolate cheesecake cupcakes .
Imagine a soft chocolate cupcake cradling a creamy cream cheese filled cupcakes oh my gosh, it's divine! The chocolate cream cheese dessert combination is just unbeatable!
They're dead easy to make, taking about 20 minutes to prep and another 25 minutes in the oven. The recipe will give you about 12 beauties, perfect for sharing.
Why You Need These in Your Life:
Forget boring desserts. Black bottom cupcakes bring a smile! The cream cheese frosting cupcakes offer a wonderful protein. This recipe is special.
The contrast between the rich chocolate and tangy cream cheese is just… chef's kiss!
Ready to bake? Let's get to the ingredients!
Alright, let's dive into what you need to make these black bottom cupcakes a reality. Honestly, it's all pretty straightforward stuff, nothing too fancy.
You know, like your basic baking supplies, but with a couple of key ingredients that make these chocolate cheesecake cupcakes sing.
Ingredients & Equipment
Let's get down to brass tacks. Getting the right ingredients is super important to making this easy cupcake recipe come to life!. It's all about that perfect balance.
Main Ingredients
- All-Purpose Flour: 1 ½ cups (192g) . Use a good quality flour, no need to be super posh, just make sure it's fresh.
- Unsweetened Cocoa Powder: ¾ cup (75g) . Go for a decent cocoa powder; the darker, the richer.
- Baking Soda: 1 ½ teaspoons . Makes the cupcakes rise.
- Salt: ¼ teaspoon . Just a pinch, brings out the flavour.
- Granulated Sugar: 1 cup (200g) . For sweetness, naturally.
- Brown Sugar: ½ cup (100g) , packed. Adds a lovely depth.
- Water: 1 cup (240ml) . Standard tap water is fine.
- Vegetable Oil: ½ cup (120ml) . Any neutral oil will do.
- White Vinegar: 1 tablespoon . Don't skip this! It reacts with the baking soda to make them light and fluffy. Apple Cider Vinegar can be used
- Vanilla Extract: 1 teaspoon . Adds that classic vanilla flavour.
- Cream Cheese: 8 ounces (226g) , softened. This is key. Make sure it's properly soft, or you'll end up with lumpy filling!
- Granulated Sugar (for filling): ⅓ cup (67g) .
- Egg: 1 large . To bind the filling.
- Chocolate Chips: 1 cup (170g) , semi sweet. You could use dark chocolate chips for a richer taste.
Seasoning Notes
Right, let's talk spices and flavors. These black bottom cupcakes are all about the combo of chocolate and cream cheese, but you can always tweak it a bit.
- Vanilla Extract: A must for that classic sweetness.
- Chocolate Chips: Semi sweet are the standard, but feel free to experiment with dark or even milk chocolate.
- Espresso Powder: Add 1 teaspoon to the chocolate cupcakes batter for a richer flavor.
- Mint Extract: Adding ½ teaspoon of peppermint extract to the cream cheese filling cupcakes and using mint chocolate chips.
Equipment Needed
Okay, you don't need a ton of gear for these. If you're looking into retro cupcake recipes or vintage cupcake recipes, this is as simple as it gets!.
- 12-cup Muffin Tin: Essential!
- Paper Cupcake Liners: To stop the cupcakes sticking.
- Electric Mixer: Makes life easier, but you can use a whisk and some elbow grease!
- Measuring Cups and Spoons: Obviously!
- Mixing Bowls: At least two, one for wet, one for dry.
- Rubber Spatula: For scraping down the bowl and folding.
- Ice Cream Scoop or Spoon: Makes filling the liners nice and neat.
And that's it! Honestly, making these black bottom cupcakes is easier than you think. Just grab your ingredients and get baking!
Black Bottom Cupcakes: Baking Like It's the 1930s
Honestly, who can resist a good cupcake? But these black bottom cupcakes ? They're next level. A throwback to the good old days, these chocolate cheesecake cupcakes are a proper treat.
They're so easy to make. I think they might just become your new go-to. These cream cheese filled cupcakes are a dream
Prep Steps: Get Your Ducks in a Row
First things first: the mise en place . Make sure your cream cheese is soft, like proper squishy, not straight from-the-fridge hard.
Soften the cream cheese for at least 30 minutes, or even better, an hour. Measure everything out before you start.
It'll save you a headache, trust me. The oven needs to be hot from the start: 350° F ( 175° C) .
Line your muffin tin, ready for action. Remember, safety first. Don't go sticking your fingers in the batter!
Baking Black Bottom Cupcakes: step-by-step
Right, let's get baking those black bottom cupcakes .
- Whisk together the dry ingredients. Flour, cocoa, baking soda, and salt, all in one bowl.
- Mix the wet ingredients. Sugar, water, oil, vinegar, and vanilla. In another bowl, give them a good whisk together.
- Combine wet and dry. Pour the wet into the dry, and mix until just combined. Do not overmix!
- Make the cream cheese filling. Beat the cream cheese and sugar until smooth, then add the egg and chocolate chips.
- Fill those liners! Two-thirds full with chocolate batter, then top with cream cheese.
- Bake for 20- 25 minutes. A toothpick comes out clean from chocolate center.
- Cool completely. Let them cool in the tin for a bit, then transfer them to a wire rack.
Ace Baker Tips
A proper soft cream cheese is critical, but also, don't go mad with the mixing! Less is more with the batter; otherwise you will get dry chocolate cupcakes .
A good trick is to use an ice cream scoop for the cream cheese. That makes it evenly distributed and avoid any cream cheese frosting cupcakes disasters.
Want to prep ahead? The batter can sit in the fridge for a few hours before baking. Just give it a good stir before you use it.
You'll love these retro cupcake recipes .
Alright then, there you have it: a proper easy guide to these vintage cupcake recipes . These chocolate cream cheese dessert cupcakes are a guaranteed winner.
Have a go. I think you'll be properly chuffed. They are the perfect 1930s cupcake recipe . I like to dust them with cocoa powder, like a little bit of posh.
What do you think?
Recipe Notes for Your Black Bottom Cupcakes
So, you're about to whip up a batch of these black bottom cupcakes ? Fantastic! Before you get flour everywhere, let's run through a few important bits and bobs to ensure they turn out absolutely perfect.
Remember, this easy cupcake recipe is pretty straightforward, but a few extra pointers never hurt, eh?
Serving These Little Beauties
These chocolate cheesecake cupcakes are proper crowd pleasers. For a bit of fancy presentation, consider a light dusting of cocoa powder. Makes them look all sophisticated, doesn't it?
Honestly, they are divine with a simple cup of coffee. Proper dunking material! Or, if you're feeling extra indulgent, a scoop of vanilla ice cream on the side transforms them into a full blown chocolate cream cheese dessert .
Storage Savvy: Keep 'em Fresh!
Alright, let's talk storage. Any leftovers? (doubtful!). If you do manage to resist scoffing the lot, pop them in an airtight container.
They'll happily sit in the fridge for up to 3 days.
Freezing black bottom cupcakes isn't really recommended, as the cream cheese filling can get a bit weird when thawed. But, if you must, wrap them individually in cling film before freezing.
Reheat gently, if you are microwaving then be sure they don't burn.
Variations on a Theme: Get Creative!
Fancy mixing it up a bit? You could always add a teaspoon of instant espresso powder to the chocolate batter for a richer, more intense chocolate flavour in these chocolate cupcakes .
For a dairy-free version, use dairy-free cream cheese and chocolate chips. Sorted! You can substitute the milk with almond or oat milk.
What about a Mint Chocolate Chip Version? Try adding 1/2 teaspoon of peppermint extract to the cream cheese filling and use mint chocolate chips.
Lush! I love exploring different retro cupcake recipes !
Nutrition Nitty Gritty: (simplified)
Each of these cream cheese filled cupcakes is roughly 350 calories. There is 5g of protein, 20g of fat, and 40g of carbohydrates (with about 25g of sugar).
Remember, this is just an estimate. Now, I'm no nutritionist, but these babies are sure to lift your spirits!
So, there you have it. A few extra pointers to help you on your black bottom cupcakes adventure. Now go get baking! You’ll find this 1930s cupcake recipe an absolute winner! I am sure that, your homemade cupcakes will be as good as if you found them in a vintage cupcake recipes .
Frequently Asked Questions
Why are my black bottom cupcakes sinking in the middle? Is that normal?
Don't panic, mate! A slight dip in the middle of your black bottom cupcakes can be normal, especially with the cream cheese filling. The cream cheese layer can sometimes sink a bit as it cools.
However, if they're collapsing significantly, you might have overmixed the chocolate batter (gluten development, you know?), or your oven temperature might be a tad too high. Try reducing the oven temp by 25 degrees and mixing the batter until just combined next time.
Can I make black bottom cupcakes ahead of time and how should I store them?
Absolutely! Black bottom cupcakes are great make-ahead treats. Store them in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. If you're keeping them in the fridge, let them come to room temperature for about 30 minutes before serving to soften the cream cheese filling and get that perfect texture.
Help! My cream cheese filling is lumpy! What did I do wrong?
Ah, the dreaded lumpy filling! This usually happens when your cream cheese isn't soft enough. Make absolutely certain you let it sit at room temperature for at least an hour (or even longer depending on the room) before you start mixing. Cutting the cream cheese into smaller pieces can help it soften faster.
If it's really stubborn, you can microwave it in very short bursts (5-10 seconds max!) but be super careful not to melt it.
Can I freeze these black bottom cupcakes?
You sure can. You can freeze these cupcakes. To freeze black bottom cupcakes effectively, wrap them individually in plastic wrap, then place them in a freezer safe container or bag. They'll keep for up to 2-3 months. Thaw them in the fridge overnight or at room temperature for a couple of hours.
Be aware that the texture of the cream cheese filling might change slightly after freezing.
Are there any variations I can make to these black bottom cupcakes? I'm feeling adventurous!
Get your bake on! Loads of ways to jazz these up. Throw in a teaspoon of instant espresso powder to the chocolate batter for an espresso kick. For a minty twist, add peppermint extract to the cream cheese and use mint chocolate chips.
Or, if you're feeling fruity, you could add a handful of chopped cherries to the cream cheese filling. Get creative it's like being on Bake Off, but without Paul Hollywood's judging eyes!
I'm watching my sugar intake. Can I reduce the sugar in these black bottom cupcakes?
Alright, let's look at sugar reduction. You can reduce the sugar in both the cake and the filling, but be careful not to reduce it too much, as sugar contributes to the cake's moisture and structure. Try reducing the granulated sugar by about 1/4 cup (50g) in both the cake and the filling.
You could also substitute some of the granulated sugar with a sugar substitute like erythritol or stevia, but be sure to follow the conversion guidelines for your chosen substitute. Keep in mind that this might slightly alter the cupcakes' taste and texture.
Black Bottom Bliss Decadent Chocolate Cupcakes W
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 350 calories |
|---|---|
| Fat | 20g |
| Fiber | 5g |
